I cook, I eat, I blog.

Bacon Wrapped Armadillo Eggs

Here is another item I discovered recently on the interwebs. Armadillo eggs are not made from armadillo. They are a stuffed jalapeno wrapped in ground meat and smoked. However, you know me, I just had to wrap them in bacon too. 🙂 So here is what I came up with. I started with six jalapenos. You can use any pepper you like. I saw one video where the guy used a habanero for one of them for someone who really likes it hot! Cut the top off of them and scrape out the seeds and membranes.

Grab your favorite cheese. Some people use cream cheese or cheddar but you can use whatever you want. I went with Sharp Cheddar Velveeta as I thought it would resemble the “yolk” of the egg.

Fill your peppers up with your cheese.

Next you will need a pound of your favorite ground meat. I went with chorizo here for the extra spice and I just love the flavor. With the exception of making my own this is the best chorizo I can get here. (That I have found).

Divide your meat into six equal portions. Then flatten a portion of your sausage to resemble a thin patty. Place your cheese stuffed jalapeno in the center and wrap the sausage around it. Make sure it is completely sealed and resembles an egg-ish shape.

Time to wrap it all up in bacon. Because, you know, BACON! I just went with some inexpensive, thin sliced bacon.

I used one slice per egg. If you let your bacon sit out a few minutes it will be nice and soft and easier to stretch as you wrap the egg. Now, wrap ’em up.

Get your smoker going. In my case I am using my Weber with a short fuse and one big chunk of apple wood. I sprinkled some of my coffee rub all around the eggs before I placed them on the Weber.

It took about an hour and a half at 225 degrees to get the bacon to where I like it.

Then I brushed on some sauce. Again, use whatever you like. Mine was a 50/50 mix of Sweet Baby Ray’s Chipotle and Honey mixed with my own spicy raspberry sauce. I then let them go for another half hour to caramelize the sauce some. When they are done pull them off and let them rest for at least 20 minutes. A little leakage from only one is what I call a win.

Holy moly were they delicious! If you like SPICY as I do, you will love these little beauties. When cut open they almost look like an egg. The cheese “yolk” did just as I was expecting…YAY! Hope you enjoy.

These look amazing! Also I nominated you back for the versatile blogger award!

In following the rules, here are 7 facts about me:

1. I live in New York City and wouldn’t want to be anywhere else right now.
2. I’m 100% Italian.
3. I love cats.
4. I live by myself and love it.
5. I have a standing mixer in my bathroom pantry.
6. I don’t really miss being a dietitian.
7. I just started watching Daredevil and it’s awesome.